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Itonomonn 240mm gyuto review - Page 2
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Thread: Itonomonn 240mm gyuto review

  1. #11
    Quote Originally Posted by dmccurtis View Post
    I think they just look superficially similar. Similar kurouchi finish, similar grind, similar handle, similar distal taper.
    You can't say what looks like what without any direct comparison.
    You can buy burn chestnut handles from vendors, I mean my Kato has that kind of handle does that make it more kochiesque?
    The KU finish is done this way by other makers as well, Takeda has it too , Yoshikane, Tanaka, as well, so I kind of am missing your point here.

    I am not going to comment on the distal taper and the grind, that is for direct comparison.

    The knife is very good, that is for sure.

  2. #12
    Quote Originally Posted by Timthebeaver View Post
    as above plus same hagane, same blade height. Everything except the profile really.
    I am missing that point as well, many makers use that steel.
    The blade height is pretty standard too, Shigefusa are also ~55 mm.

    Just do not understand how people are jumping to conclusion without any hands on comparison.

  3. #13
    Senior Member brainsausage's Avatar
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    I don't think the kochi comparison is a negative thing- quite the opposite.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  4. #14
    Quote Originally Posted by brainsausage View Post
    I don't think the kochi comparison is a negative thing- quite the opposite.
    sure, but you can't compare based on looks.
    We are getting off the track here though, the knife is good, cuts very well compared to some other highly regarded brands.

  5. #15
    Hehe you guys

    We had that discussion before here in my vendor sub-forum, about JNS 1k, If it looks bit similar it dose not mean that it is same

    Handle can be changed, finish can be other, profile can be different, heat tread can be other, there are so many things that you an not see in the picture

    Lets talk about Itonomonn instead

    P.S. Stefan Glad that you liked the knife ! And thanks for writeup

  6. #16
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by mainaman View Post
    How so?
    every way other than the profile. just an observation based on your pics. if it is Kochi-esque, in use, then it's certainly a fantastic knife. i don't know why you and Maxim became defensive. it's awfully hard to talk about a knife that almost nobody has tried, other than analogy to other knives.

  7. #17
    Quote Originally Posted by EdipisReks View Post
    every way other than the profile. just an observation base don your pics. if it is Kochi-esque, in use, then it's certainly a fantastic knife. i don't know why you an Maxim became defensive. it's awfully hard to talk about a knife that almost nobody has tried, other than analogy to other knives.
    I have never tried Kochi so I am not sure how they compare, the Itinomonn cuts very well though.

  8. #18
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by mainaman View Post
    the Itinomonn cuts very well though.
    very Kochi-esque of it, then.

  9. #19
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    Quote Originally Posted by mainaman View Post
    I am missing that point as well, many makers use that steel.
    The blade height is pretty standard too, Shigefusa are also ~55 mm.

    Just do not understand how people are jumping to conclusion without any hands on comparison.
    I wasn't aware that I had jumped to any conclusions. The thing that struck me was the nice even kurouchi finish. I'd be interested to know how it stands up after some use.

  10. #20
    Hehe i am not defensive at all Just wanted to clear some stuff. I have never seen or try kochi, so i am last to comment about how it is similar to Itonomonn. But i do know that Many in Sanjo make similar finish and steel knives and also many in Takefu.. Just saying

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